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Tuesday, 28-Mar-2006 09:38 Email | Share | Bookmark
Cookies of sorts

Double Chocolate Cookie Dough
Chocolate Chip & Nuts Cookie Dough
Butter Pecan Cookie Dough
spoon out into small balls of dough..
fresh from the oven!
got milk? ( and cookies )
That's A LOT of cookies!
Cookies in a Jar
As mentioned in my last entry, today I made some cookies; well..3 types to be exact. Double Chocolate Cookies, Chocolate&Nuts Cookies and Butter Pecan Cookies. I got this recipe from a good friend of mine, Ca and fell in love with the taste right away! Though the ingredients in this recipe might be a few out of the ordinary, but I guess that's what makes this cookie soooooooooooo delicious and ADDICTING! ( once you start grabing one of these cookies,your mouth can't stop from craving for MORE!! )

The recipe was actually a simple chocolate chip cookie recipe, but as always, altered it a bit according to my taste. With one batch of cookie dough,I spilt it to 3 and made 3 different cookies.


220g butter
100g white sugar
80g brown sugar
1 egg
150g flour,sifted
100g rice flour (tepung beras)
100g custard powder
1 1/2 teaspoon baking powder
5g cocoa powder
a pinch of salt

How to make:

1. Cream butter and sugar until well blended. Add in egg. Mix some more.
2. Add in dry ingredients and mix in thw mixer for 1 min or so. Stop the mixer and mix some more using spatula or wooden spoon.
3. Divide into 3 even portions to make Double Chocolate,Chocolate Chip and Butter Pecan cookies.

Here are the extra ingredients to make 3 types of cookies:

For Double Chocolate Cookies:
30g semi sweet chocolate ships ( I like Hershey's )
50g crushed walnuts
15g cocoa powder

Add in the extra ingredients into 1 of the divided portions and mix well. Wrap in saran wrap and refrigerate overnight.

For Chocolate Chip Cookies:

30g semi sweet chocolate chips
50g crushed walnuts/almonds ( any other nuts would do as well)

Add in chocolate chips and nuts into dough and mix well.Wrap in saran wrap and refrigerate overnight.

For Butter Pecan Cookies:

30g semi sweet chocolate chips
50g pecans
20g butter
2 tablespoons Butter Caramel Sauce
1 tablespoon flour

Sauté pecans in melted butter on a small saucepan until the butter turns slightly brownish. Remove from heat. Take out pecans and crushed it into smaller bits and pour in remaining butter into cookie dough. Add 2 tablespoon of butter caramel sauce and flour. Mix well.Wrap in saran wrap and refrigerate overnight.

Before baking, take out the cookie dough from the refrigerator and let it stand in room temperature for 10-20 minutes ( or until the dough is not too hard ). Spoon out dough to make small potions of about 10-15g per cookie and arrange on cookie sheets. Baked in a preheated oven (180 Degrees ) for 10-15min per batch/tray.

Makes about 80-90 cookies.

You can alter the recipe and not necessarily divide it into 3. Remember to triple the Extra Ingredients if you're planning on making just one type of cookie with the dough. ( though I might suggest omitting the butter caramel sauce to 4 tablespoons and flour to 2 tablespoons if you're making the Butter Pecan Cookies )

Goes well with milk. I gonna have to be doing some MAJOR excercising after finishing that whole jar of cookies what am I gonne be baking tomorrow ek?

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